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Dessert

Crystal Palace Pudding

A gelatin custard pudding with sponge cake, fruit, and pink coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Crystal Palace Pudding

Ingredients

Directions

Make the custard

  1. Soak the gelatine in ½ pint of milk.

  2. Beat the egg yolks, sugar, and vanilla with a wooden spoon.

  3. Heat the remaining milk with the bay leaves until it boils. Remove the bay leaves.

  4. Gradually stir the hot milk into the egg mixture.

  5. Return the mixture to the saucepan with the soaked gelatine.

  6. Stir over low heat until the custard thickens, but do not let it boil.

  7. Pour the custard into two bowls to cool.

  8. Color half of the custard pink with carmine.

Layer and set

  1. In a cream mold, layer cherries or other fruit, thin slices of sponge cake, and some custard.

  2. Let the layers firm up.

  3. Repeat the layering with more cake and fruit.

  4. Pour the pink custard over the layers.

  5. Let it set completely in the fridge.

  6. Turn it out onto a plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vanilla + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the custard as they set on gentle heat and add richness.
Gelatine
Sets the milk custard so the layers hold their shape when turned out.
Milk
Forms the body of the custard that carries the gelatine and yolks.
Sugar
Sweetens the custard and balances the richness of the yolks.
Sponge cake
Adds a soft, absorbent layer that soaks up custard within the mold.

The step that matters

Stir the custard over low heat without boiling. Egg yolks thicken gently up to about 80°C and then scramble if they boil, leaving a grainy custard that will not set smoothly with the gelatine.

Swap the raisin

How well each one fits the dish's main ingredients (milk, sugar, egg, vanilla):

  1. Figfits better
  2. Peachfits better
  3. Blueberryfits better
  4. Raisinthe original

Fit is the average pairing score against milk, sugar, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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